Tuesday, August 20, 2013

Butter and Garlic Shrimp Pasta

Recipe from : Mels Kitchen Cafe


5 cloves garlic, minced (about 5 teaspoons)
4 cloves garlic, smashed
1 1/2 pounds large shrimp (about 25) peeled, deveined, and cut into 3 pieces
3 tablespoons olive oil
1 pound pasta
1/4 teaspoon red pepper flakes (optional)
1 tablespoon flour
1/2 cup chicken broth 
3/4 cup clam juice (I used water)
1/2 cup chopped, fresh parsley
3 tablespoons butter
1 teaspoon fresh lemon juice


In a medium bowl, toss the shrimp with 2 teaspoons of the minced garlic, 1 tablespoon of the olive oil, and 1/4 teaspoon salt. Let the shrimp marinate at room temperature for 20 minutes while you prepare the other ingredients.

In a large skillet, heat the rest of the olive oil (2 tablespoons), over med-low heat and add the smashed garlic cloves. Stir often until the garlic is light and golden (about 5 mins). Remove the skillet from heat and remove the garlic with a slotted spoon, leaving as much oil in the pan as possible. Throw the garlic away, and set the skillet aside.

In a large pot, bring pasta to a boil. Cook until pasta is tender (look at package directions as each brand of pasta can differ). Drain the pasta, reserving 1/4 cup of the pasta water, then throw the pasta back in the pot. 

While the pasta is boiling, return the skillet with the oil to medium heat and add the shrimp marinade to the skillet, making sure the shrimp is in a single layer. Cook the shrimp without stirring or moving them until the oil starts to bubble (about 1-2 mins). Now stir the shrimp and continue cooking until the shrimp is just cooked through (1-2 mins). Watch that you don't overcook the shrimp, or it will turn tough. 

Using a slotted spoon, transfer the shrimp to a medium bowl. Add the remaining 3 teaspoons of minced garlic and red pepper flakes to the skillet and cook until fragrant (about 1 min). Add the flour and stir constantly cooking the mixture for 1 more minute. Whisk in the chicken broth, stirring constantly until the clumps of flour become smooth. Whisk in the clam juice, and parsley and cook until the mixture thickens (2-3 mins). Take the skillet off the heat and stir in the butter and lemon juice. Add the shrimp and sauce to the pasta adjusting the consistency with the pasta water if it's too dry. (I didn't need to add any extra water to mine.) Serve immediately.

Enjoy - Alex

1 comment:

  1. ahhhh........I am SO onto this for lunch tomorrow! Thanks!